Dominique Eastwick

from C.D. Hersh  A family friend provided us with this candy recipe and we have taken great pleasure in making and sharing it ever since. If you're an Ohioan then this chocolate delight is called BUCKEYES. Otherwise it is PEANUT BUTTER BALLS 2 cups peanut butter  1 lb. margarine at room temperature  2 tsp. vanilla  2½ to 3 lbs. powdered sugar  Popsicle sticks, optional Mix peanut butter, margarine, and vanilla together. Add powdered sugar.  Mix well. Form into balls. Insert sticks if you chose to use them. Chill in refrigerator for at least 1 hour. COATING 6 oz. semi-sweet chocolate bits  3 tbsp. paraffin (grated)  Decorative candies/sprinkles, optional Melt chocolate and paraffin in a double boiler. You may need more chocolate mixture to coat the balls than this recipe calls for. Dip balls in chocolate and then candies/sprinkles. Place on waxed paper and allow to cool thoroughly. Nibble on your new found treat ...

Who Doesn’t Love Crunchie® Bars? by Sharon Ledwith  Those were my go-to chocolate bars when I was a kid, and I still love’em to this day. This angelic chocolate covered sponge toffee recipe will bring back memories of the good old days when a trip to the corner store armed only with a dollar bought more than just one candy bar. Create a batch for gifts or to add to the festivities, these melt-in-your-mouth treats will add life to any party. CHOCOLATE COVERED SPONGE TOFFEE 1 cup white sugar 1 cup dark corn syrup  1 tbsp. vinegar  1 tbsp. baking soda  1 pound chocolate confectioner’s coating  Candy thermometer  Butter a 9x13 inch baking pan.  In a medium saucepan, over medium heat, combine sugar, corn syrup, and vinegar. Cook, stirring until sugar dissolves.  Set candy thermometer in place, and heat, without stirring until temperature reaches 300° F (150° C). Remove from heat and stir in baking soda.  Pour into p...

EASY SWEET from Chris Pavesic  These treats mirror the taste of a mass-produced candy bar while at the same time being made with simple ingredients. My family likes a bittersweet chocolate with a high amount of cacao, but you can use whatever type of chocolate you like the best. These pair exceptionally well with a dish of homemade vanilla ice cream. Chocolate Coconut Squares 6 oz. sweetened condensed milk 1 tbsp. vanilla 1/8 tsp. salt 2 cups powdered sugar 14 oz. sweetened shredded coconut 16 oz. bittersweet chocolate (1 bag of chocolate chips can be substituted.) 2 tbsp. melted butter Extra butter to coat aluminum foil Line an 8x8 straight edged pan with aluminum foil, overlapping the edges, and lightly coat with butter. Combine condensed milk, vanilla, and salt in a medium-sized bowl. Stir in powdered sugar (1 cup at a time) until you have a smooth mixture. Add coconut and mix until thoroughly coated and combined. Pour mixture into the prepared pan ...

Erotica author Lizzie T. Leaf is here to tease at least two of your senses. So tempt away, Lizzie, the kitchen is all yours! I love to make this easy treat for a cozy Saturday night when I want to snuggle with my wonderful husband and share some personal time. More Twix Photo by Mister GC Shortbread 1 cup (2 sticks) (227 grams)  unsalted butter, room temperature ¾ cup (85 grams)  powdered sugar  1 egg  1 tsp. pure vanilla extract  2 ¼ cups (250 grams) all purpose flour ½ tsp. salt Preheat oven to 300oF (150C) and place rack in center of oven. With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy. Add egg and beat until combined. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Refrigerate the dough until firm. Roll out the dough or press onto a baking sheet lined with parchment paper. Bake for 20 - 30 minutes, turning the baking sheet fr...